Prep
15-30 mins
Cook
1 HR 20 MIN
Calories
200
Ingredients
1 pkg
(2-layer size) yellow cake mix
4
eggs, divided
1/2 cup
butter or margarine, melted
1 can
(15 oz.) pumpkin
1/2 cup
packed brown sugar
1 env
DREAM WHIP Whipped Topping Mix
1/3 cup
milk
3 tbsp
maple syrup
1/8 tsp
ground cinnamon
Instructions
Step 1
Heat oven to 350°F.
Step 2
Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.
Step 3
Beat cream cheese, pumpkin, sugar, dry pudding mix and remaining eggs with mixer until blended; pour over crust.
Step 4
Bake 40 min. or until center is almost set; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
Step 5
Meanwhile, beat whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.
Step 6
Spread whipped topping mixture onto dessert just before serving; sprinkle with cinnamon.